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Savory Tri-Color Triangle Pastries (Gluten Free)

By: Sharon Matten January 06, 2022
These grain and gluten free triangle pastries are bursting with flavor. Add sautéed mushrooms and a zesty dipping sauce and they are the perfect addition to your Purim Seudah!
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Servings: 18

Ingredients

For the Pastry Dough

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 4 teaspoons xanthan gum
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1/4 cup water
  • Oil for frying (I prefer peanut or avocado)
  • Baking sheet lined with paper towels

For the dough add-ins

  • 1 1/2 teaspoons turmeric or
  • 1 tablespoon ground dried spinach

For the Filling

  • 2 tablespoons garlic oil or 1 large clove garlic and 2 tablespoons canola oil
  • 1 pound ground white turkey
  • 1/2 teaspoon cumin
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon ground mustard powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • dash crushed red pepper
  • 1 cup green onions, sliced
  • 1/4 cup almond flour
  • 1 large egg

For the Sautéed Mushrooms

  • 1 tablespoon garlic oil
  • 1 pound Cremini Mushrooms, thinly sliced
  • 1 cup sliced green onions
  • 1 teaspoon soy sauce (gluten free)

These grain and gluten free triangle pastries are bursting with flavor. Add sautéed mushrooms and a zesty dipping sauce and they are the perfect addition to your Purim Seudah!

Instructions

For the Pastry Dough

  1. In a large bowl combine the almond flour, coconut flour, xanthan gum and kosher salt.
  2. Knead in the eggs and water until completely combined.
  3. Divide the dough into three pieces.
  4. Knead in the turmeric to one dough piece and the spinach into the second dough piece. Set aside.

For the Filling

  1. Heat the garlic oil in a large skillet or wok.
  2. Add the ground white turkey, cumin, marjoram, mustard, black pepper and kosher salt. Sauté until the turkey is browned, breaking the clumps up into small pieces.
  3. Stir in the crushed red pepper, green onions. Allow the mixture to cool.
  4. Stir in the almond flour and egg.

To Finish

  1. Divide each piece of dough into two pieces. Roll a piece of dough very thinly, approximately 2mm. Cut the dough into squares. Place a square of dough onto the dough press. Spoon a small amount of the filling onto the dough.
  2. Close the press tightly, forming a triangle pastry. Set aside.
  3. Repeat with the remaining dough.
  4. In a large skillet or Dutch oven, heat around 1-inch of oil. Place several raw pastry squares in the oil. Fry until browned on both sides. Transfer to prepared baking sheet.
  5. Repeat with remaining dough and filling.
  6. Serve with the Sautéed Mushrooms or your favorite dipping sauce.

For the Sautéed Mushrooms

  1. Heat the oil in a large skillet. Add the mushrooms and sauté until soft. Add the green onions and soy sauce and sauté for another minute.
  2. Serve with the Savory Tri-Colored Pastries.

Tips

  • You can make all the pastries one color if you like.
  • I make my own dried spinach by washing fresh spinach, then dehydrating it and crunching into a powder. You can find it online as well if you can't make your own.
  • If you don't have a pastry triangle press, simply take a square of dough, fold it over to make a triangle, then seal the dough pressing down with the tines of a fork.

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